Garlic Herb Spaghetti Squash

1 spaghetti squash

2 cloves garlic, chopped

2 tablespoons chopped parsley

2 tablespoons chopped chives

*optional pickled cherry peppers or sun-dried tomatoes

Cut squash in half and scoop out seeds and membranes. You can reserve the seeds to roast later for a light snack!

Rub a little oil on the inside and then place face down on a cookie sheet or oven safe pan. Cook for appx 30 minutes at 350 degrees. Use a fork to test whether it's done, if it pierces easily it's cooked and if it's hard, put it back in for 10 minutes at a time until fork tender.

Use fork to comb the flesh out from the shell. In long steady strokes with the fork, you'll notice 'noodles' starting to come away from the shell. Comb all the fresh out into a larger bowl.

Cook 2 sliced garlic cloves in a splash of olive oil until golden. Add to the squash along with 2 tablespoons each chopped parsley, chives and pickled cherry peppers; toss. Season with salt and pepper.

Credit to: https://www.foodnetwork.com/recipes/food-network-kitchen/garlic-herb-spaghetti-squash-3363674